Breakfast: A fairly standard green smoothie of a frozen banana, a small spoonful of spirulina, 1 tbsp chia seeds, a heaping handful of kale, about 1/2 cup of strawberries frozen from the springtime, and 1/2 cup homemade almond milk, all topped with a generous cupful of white peach granola—a variation of my “template recipe” for fruit-sweetened granola.
Along with four plastic bins full of kitchen and pantry supplies, I hauled a couple bags of frozen fruit with me during the move from Madison to Vassar College in Poughkeepsie. A large ziploc of lusciously ripe strawberries completed the journey, imparting a comforting taste of the Wisconsin summer in which I reveled before trekking to the east coast.
Breakfast Checklist: Protein—chia seeds, almond milk, almonds, walnuts, flaxseed meal (last three in granola). Whole Grain—GF rolled oats, buckwheat (both in granola). Fruit—banana, strawberries, white peaches in granola. Leafy Green—curly green kale. “Super Food”—chia seeds, spirulina, flaxseed meal, lucuma (last two in granola).
Local Ingredients: Strawberries from JenEhr Family Farm.
Lunch: A salad that I remembered to photograph after annihilating the vast majority consisting of mixed greens, chickpeas, cherry tomatoes, carrots, and dulse seaweed flakes, all tossed in Liquid Gold Dressing and accompanied by a Poblano Pepper, Sweet Corn, and Pinto Bean Burger from Peaceful Plate topped with a couple slices of avocado and stuffed inside a Gluten-Free Bun from Green Kitchen Stories.
Sadly, eating frugally in college has taken a bit of a toll on the creativity of my salads. The limited produce section at the grocery store across the street from Vassar does not provide alfalfa sprouts or kimchi, though I have high hopes that once I commence my weekly jaunts to the Arlington Farmers’ Market and perhaps visit the health food store further afield from campus called Mother Earth’s Storehouse, I can once again enjoy the salad bounty that I crave every day at lunch.
However, I’ve reveled each lunchtime in my homemade frozen veggie burgers and gluten-free burger buns that also completed the journey to Vassar with me. This particular southwestern-esque burger packs a spicy punch, mellowed out quite effectively by a couple slices of cool avocado.
Meal Checklist: Protein—chickpeas, pinto beans, flax seeds, pumpkin seeds. Whole Grain—cornmeal, brown rice flour, quinoa flour. Vegetables—cherry tomatoes, carrots, red onion, sweet corn, poblano pepper, garlic, cilantro, avocado. Leafy Greens—mixed greens, dulse seaweed.
Local Ingredients: Red onion from Jones Valley Farm, poblano pepper from Driftless Organics, sweet corn from Flavurepeak Farms (no website), garlic from Brantmeier Family Farm, cilantro from JenEhr Family Farm.
Afternoon Beverage: A bottle of GT’s Organic Raw Kombucha in Gingerade flavor.
Forced to forgo my favorite NessAlla kombucha, available only in Madison, I’ve transitioned once again to daily bottles of GT—the only kombucha stocked in the stores near campus.
Dinner: Alas, the distractions of a college dining hall overwhelmed me and I completely failed to snap a photo of my meal last night. In lieu, I’ll provide evidence of another ACDC (All-Campus Dining Center. We Vassarians enjoy our abbreviations.) dinner that I previously shared on the blog that includes succulent roasted brussels sprouts (in which I even convinced my dormmates to partake!), mixed greens, chickpeas, carrots, tomatoes, chilled roasted beets, and mung bean sprouts.
Meal Checklist: Protein—chickpeas. Whole Grain—none. Vegetables—brussels sprouts, carrots, tomatoes, beets, mung bean sprouts. Leafy Greens—mixed greens, brussels sprouts.
Local Ingredients: None of which I am aware seeing as I no longer prepare the majority of my dinners—a fact which I lament, but all freshmen must purchase some form of the meal plan.
Comment Provoking Questions: How did you eat in college? Did your dining hall provide vegan options? What do you consider your “basic smoothie”?
Until next time, Ali.